Pad Thai Protein Salad Recipe from the Plant-Based Cookbook Book Review and Giveaway!

plantbasedrecipe.com

Alexia M

1 cup frozen shelled edamame

1 small sweet potato peel on, chopped into ½ inch cubes

1 cup bite sized broccoli florets

1½ cups cooked or canned chickpeas rinsed and drained (1x15 ounce can)

1 cup cooked and cooled quinoa

1 cup diced red bell pepper

½ cup finely shredded red cabbage

½ cup grated or julienned carrot

½ cup diced cucumber

3 scallions thinly sliced

¼ cup almonds or hemp seeds

¼ cup chopped cilantro optional

subheading: Pad Thai Sauce:

¼ cup well-stirred almond butter

1½ teaspoons finely grated ginger

2 tablespoons low-sodium tamari

1 tablespoon rice wine vinegar

2 tablespoons lime juice

2 teaspoons maple syrup optional

1 teaspoon vinegar based hot sauce more if you like it spicy

1 tablespoon water

Directions at plantbasedrecipe.com

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